Celery Root Potato and Apple Puree
- 20 min
- 20 min
Ingredients
- 1 pound Yukon gold potatoes, peeled and cut into large pieces
- 2 large celery roots, about 2 pounds, peeled and cut into large pieces
- 1 large or 2 small tart apples, such as a Granny Smith, peeled, cored and quartered
- 1/2 cup approximately, warm milk or broth from the celery root
- 2 tablespoons butter or walnut oil (or a combination)
- Salt and freshly ground pepper to taste
Directions
- Place the potatoes in one saucepan and the celery root and apples in another. Add salt to taste to each, about 1/2 teaspoon. Bring to a boil, reduce the heat and simmer until tender, 15 to 20 minutes.
- Drain the potatoes, and return to the pot. Cover tightly, and allow to sit for five minutes to steam and dry out. Drain the celery root and apples through a strainer set over a bowl. Pur'ee all of the produce using a food mill or a potato ricer. Stir together, and whisk in the milk or the broth until the mixture is fluffy. Add the butter or walnut oil to the hot purée, stir until the butter melts, and season to taste with salt and pepper.
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